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Friday, September 2, 2016

Cava 101

We're in Spain drinking more than our share of Cava. But, Cava is ubiquitous for today’s wine lover…whether one
is in Athens, Rio, Honolulu, Berlin, the Big Apple, or Sydney you’ll most
likely run into a glass or two of it. Below are some key points about this affordable,
fresh and fruity bubbly.

Only
sparkling wine made in certain villages in Spain can be called Cava.

While 90% of Cava is made in the region near
Barcelona, there are several other geographical areas in Spain that are allowed
by law to make Cava (e.g. the Rioja).

Only
sparkling wine made in the same method as French Champagne can be called Cava.

Champagne is made using the methode Champenoise (a second fermentation occurs in the bottle
when additional yeast is added). Only
wines from Champagne, however, can use these words to market their wine. While Cava is produced using this same
process, by E.U. law the Spanish bubbly must use the phrase “Metodo Tradicional” (traditional
method).

Like
most Champagne, Cava is also a blend of grapes.

While Chardonnay & Pinot Noir are the main
blending grapes of Champagne, Parellada and Viura are the main grapes of Cava. In both countries, each varietal adds a
certain something to the blend. For
Cava, Parellada adds body to the lighter bodied, high acid Viura.

Who
are some of the best producers of Cava?

These smaller producers are worth seeking out: Gramona, Kripta, Castell Sant Antoni Torre de
L’Homenatge, and Valdoserra MS. Their
Cavas range in price from $20-$50 and some of them could compete mano a mano with many Champagnes.

About Me

Dr. Dunn has been guiding groups to Europe since 1978, specializing in food & wine tours to France, Italy and Spain. She has taught classes on wine at the University of London & at the American Embassy in Paris. June currently teaches classes in the San Diego Area.
A member of the Society of Wine Educators for 30 years, June has published numerous articles on wine. She has a Diploma for proficiency in Italian Wines, a Certificate of Merit on French Wines from Le Comite National Des Vins de France, and has attended the German Wine Academy. She is a member of the American Institute of Wine and Food, has studied at the Cordon Bleu in Paris, as well as participated in numerous other international cooking programs.
www.WineKnowsTravel.com